Spam Fritters
Luncheon meat sliced thick, dipped in a light batter and fried for 15 minutes until golden, crisp outside and salty within.
Photograph credit: Spam Fritter with Chips by BismuthVoid · CC BY 4.0 · Wikimedia Commons
The Method for Spam Fritters
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Whisk the flour, baking powder, egg, water and pepper into a thick batter.
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Heat the oil in a deep pan to 180°C / 355°F. Pat the meat slices dry.
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Dip the slices in the batter and fry 3 or 4 at a time for 3 minutes on each side until deep golden.
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Drain on kitchen paper and serve hot.
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Keep an Eye on These
- Pat the slices dry so the batter clings.
- Use cold water for the batter for a crisper coat.
- Fry in small batches to keep the oil hot.
The Short Version
Spam, flour, egg, water and a pan of hot oil: five things and about twenty-five minutes. Spam fritters are one of those cheap wartime-era British dishes that survived because they taste good, a salty, crisp-edged slice of meat in a puffed golden coat. Simple, salty and crisp.
Slice the meat thick enough to hold its shape, about the width of a finger, and pat it dry. A wet slice will not hold the batter. Make the batter thick and ice cold, because cold batter hitting hot oil puffs and crisps instead of turning greasy. A spoonful of baking powder helps it rise.
Fry in oil heated to 180°C / 355°F, a few slices at a time, turning once, until deep golden. Drain on kitchen paper and sprinkle with a little pepper. Spam is already salty, so no more salt is needed. Serve with chips and a sharp sauce, or in a soft roll with brown sauce. Chips go on the side.
What to Serve It With
Chips · Mushy peas · Brown sauce · Fried egg
Sides from the same cuisine on this site: Air Fryer Jacket Potato, Braised Red Cabbage, Buttered Carrots.
Leftovers
Best eaten at once. Leftovers keep for 2 days in the fridge and reheat in a hot oven.
What's in a Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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